Gingerbread waffles are a Christmas time favourite of mine and many friends. After much testing, here is a gluten free version that I am happy to eat and share. This particular blend of various flours (sorghum, millet, chickpea, buckwheat, amaranth, brown rice flour) is a one that I like for taste, texture and nutrition-Making Life Good recommends.
Feel free to experiment with other gluten free flours. The key is variety of flours, some starch and xanthan gum.
3 tablespoons sorghum flour
3 tablespoons millet flour
2 tablespoons chickpea flour
2 tablespoons buckwheat flour
2 tablespoons amaranth flour
2 tablespoons brown rice flour
2 tablespoons tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 egg
1/4 cup brown sugar
1/4 cup molasses
3/4 cup buttermilk
3 tablespoons softened or melted butter
2 tablespoons chopped crystallized ginger
2 tablespoons currants
In a medium bowl, stir together various flours, baking powder, baking soda. Add spices and combine well.
In another medium bowl, whisk together egg and brown sugar. Whisk in molasses, buttermilk, then butter. Add dry ingredients, stir until just combined. Stir in crystallized ginger and currants.
Heat waffle maker to medium. Pour in half the batter into the center of the grid. Cook waffle to desired degree of brown or until the maker beeps. Repeat with the other half of the batter. Makes 8 waffles.
Enjoy immediately with maple syrup, apple butter, ice cream, or passion fruit curd. These waffles can be stored in the refrigerator for 2 days or frozen and reheated in the toaster.
